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Coffeecake: Overnight Lemon Country Coffee Cake

Source of Recipe

Pillsbury


List of Ingredients

COFFEE CAKE:
1/2 cup butter, softened
1 cup sugar
2 eggs
12 ounces lemon yogurt, lowfat
2 teaspoons grated lemon peel
2 1/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

TOPPING:
3/4 cup firmly packed brown sugar
3/4 cup chopped pecans
1/2 teaspoon nutmeg


Recipe

Spray bottom only of 13x9 inch pan with nonstick cooking spray. In large bowl, combine butter and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add yogurt and lemon peel; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; beat at low speed until smooth. Spread batter in sprayed pan. Cover; refrigerate 8 hours or overnight.

In small resealable plastic bag, combine brown sugar, pecans and nutmeg; mix well. Refrigerate. when ready to bake, let coffee cake stand at room temperature while heating oven to 350ºF. Uncover coffee cake; sprinkle with topping. Bake at 350ºF for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; serve warm. Serves 15.